Process of preparing or treating cocoanut and product obtained thereby.



UNITED STATES ,PATENT OFFICE;

IQIANKLIN BAKER t t nm'rgih. @ENNSYLVANIA. -messs qs nanmnmc on st mcoeolirtuar m; 1 30 m oBcrAmen mumm sp m m imm- Patented June 19, 1 917.

wtgfiifltififia V Application filediune 171 1916i Salami No. 104,211.

titt ifia wilie yondernr 1 v It!ttititlfFrmNnnNjliiekrm, Jrcgn'rtortheletter e giefht the United States, residing :m:.} The jfl'lhiitlfe then hermetically sealed and "jki'eipu Pennsylvania, 'huveinventedw placed n i retort or steam chest, into which ih provt recess:01 Preparing or Treztt steam s introduced and kept under" pres-1-ibdtieL'Ubmi jallh j smue;wt1u:- eontents of the cans being raisedfdllotting is'e speetheutiom; do 31; temperature sufi 'icient to kill a-I 1 bacntionrelatestp the preparation;tterur present n the eoeoanut asweltes any vatio'nfindifmeking of fresh eocbanu't; that may exist in thesugar solutionadded i v t 6. meat -t l f w thereto-5* This temperaturewill very, dehtit'whg; 1t wiltkeep in a natural moist pe ding uponu-number of factors.

for a relatively indefinlte In my 'workiI have found that a' tem e ngt'hof "thh'et My improved product will I t 'e'fl or sl g y in excess of 1'ha ve thei'seme degree of moisture thatfis ay be. sufln: 1e nt undersome conditions. J Qssesseilfi 'b'j"the green fruit, and is availableGen r lly speaklngand for the meat of most nforj use oi-"theJ-semepurposes that the fresh C O IH, th mp r r mav range from s 1- u] h t' 09F th gr qg ggcqanut 1 9 e1np10yed r, .0 I Or I B tBIHPQIELtUIB usually 1I desicgeitio'n of eoeoannt is an old and fi i l' fli'ed belllgebout220" l -l11tlmugh it ll kj iwn r 11 f t, m th d .15 posslb-le' to raisethe temperature to 250 emlo'ljdin which the d i tm without injury to theooeoanut. The gilt u kernel igens nuth the contained eoooanut and sugarmpurtant part ut, th fsolu-tlonare maintained at the desired tem- 1' Offs k hasiresult'ed per-ature'untll the eocoanut has been thord dq d mgonghly .heeteq through and the, bacteria es rt preservative has beenadded thuleof de5tloyed? e The usual period of time for this heat of myinvention is to treatment is approximately one-half hour, A fitted-whom:product 1 3 al thoughinsome 1nstanees it may be necest ztl-"moisture-andconditi f sury or des rable to raise the teniperature ee? erif andpacked i la .P(-) I lt5 epproxin'mtely Q F., for ashort 51 1 15 fweep-tacks, which p'erlod of t1111e, and: (3111s; may be neees f f ny -ld; such c t have ear-y when treating some klnds of oeoanut x 'j j li fth ilk with m wlneh the bacteria present can only be ,orjgiueuy foli'nd,areertain'pr 1 destroyed at the higher-heat. This higher 'ii-- So1utionof s'ugmzand f m tell'lPGI'flItll'G 1s; maintained for approxim P 1 i ffie t th ln utely flve lnmutes. The cans .are then I'ebI en'edt-and the.milk emoifed T and allowed) @091 at mom m fi g g-Th k el a of theperutu're,'and the product is then Ii'e'ady for n r hyjmy market andsubsequent use.

mm me it and-=f*.th*en; I. ltu -izll gbennderstood,of eourse, that the4md gm i id bn te"1u.-l eentent of themmegttor kernel of ec'eptaeles' inwhiii it 'jthemoeouuut varies within certain limits. k d 9 i -a d bsqi fIn thetreatmentoficocoanut therefore while fl jhr le, a' solutionofs'ugarend (ff-{thB'bELCtB'LI-B, oi: the contents of certain r "111 h?Water is usually -ex pess reco yk l L l t ln- 9 -7 12 N Iidoiltenthesbeeflpreparedgb gtper atures, others may require the higherlng heutedttogfaiitemperature, substentiell i mpe p u bl ll blyflnot'exceedingth oil-the?" ll C S.,the,high temperature It) Iwater, and aftermgr-ems";treatment; is for :a shorter length of time pot}; it l ha b enfgi fistantiiflly' than theitrehtment at the lower temperaat pm hisheated sug'erlmncl weter' follows'ti'eatnientoet the lower temperatures,pdutipn e thenntpsegl bei t'eetl Megan thee-thee -mfttueiuel can beraised to the e meteeetewet;s ti g et efiee v g we p e ne at v y shortfut; fl-i 11 1 th -ri h dd d i the steam: pressure chamber to the higherprepared cocoanut .cient to kill the bacteria present in the raw thatmay be present in cocoanut and any packed with the cocoa the sugarsolution nut.

In, some cases, however, where it, is not desired to keep the packedcocoanut'for any length of time, as for instance where its use is localor at points directl'y convenient to the place of manufacture, it willsafely keep for short periods of time in hermetically sealed packageswhen treated by exposure to the lower temperatures. .These temperaturesunder the conditions noted, will be suflioient to kill most, if not all,of the bacteria present and preserve the product In a perfectly sweetcondition for a limited length of time. This is particularly desirablewhere the goods are used by confectioners and others under properhygienic conditions and where final use may be effected in a, relativelyshort period after packaging. I

The finished product, when ready for use aftercooling, will be found tobe as and moist as the grated or shredded cocoanut, direct from the maybe used for all purposes for which the fresh kernel is employed.

Reference in the claims to the step of cutting, grating, shredding, orcomminutingthe cocoanut kernel is not to be construed as limiting myinvention to any exact man ner of preparing the kernel; such languagebeing intended to include any method or means of finely, dividing thekernel to make it readily available in carrying out my improved process.and for subsequent use as an article of food.

I claim:

1. The process of a natural moist condition,

preserving coc'oanut in which consists in separating the milk from thecocoanut kernel, cutting, grating, or shredding the kernel, packingthesame in receptacles, roviding a solut on of sugar and water, eatin thesa me, introducing a portion of the heat sugar solution into thereceptacles with the kernel, hermetically seal; mg said receptacles, andthen subjecti -the hermetically sealed receptacles to a igh temperaturesufficient 'to kill the bacteria present in the cocoanut.-

2. The process of reserving cocoanut in a natural moist condition, whichconsists in the kernel, cutting,

'ducing a portion of the the heat treatment is fresh fresh green nut,and it 212 F.,-introdu9ing a portion of sugar solution into the shreddedmass ofthe I V v grating, or shredding the kernel, the same inreceptacles, providing asolution of sugar and water, heating-the same,intro-F heated sugar'solw tion into the rece tacle's with the-preparedkernel, hermetical ylsealing said receptlwls and then subjecting thehermetically sealedreceptacles to' a temperature up ronm'atin 220 F. forapproximately'oneelf-hour.

3. The process of preserv' -cocoanut;in a-; natural. moist condition,whichconsists in separating the milk from the. kernel-,slrredding thekernel, packing-the shr'edd cocoa nut in receptacles, providin asolution'of sugar and water, heating suc aolutiontoa temperatureapproximating ducing-a ortlon of the sugpr solution into the shred edmass of the ernel, hermetically sealing the receptacles in which theshredded cocoanu't and sugar solution are placed, and then subjectingthe hermeticall sealed receptacles to a high temperature sn ficient tokill the bacteria present" in the cocoanut and the sugar solution.

4. The process of preserving cocoanut in a natural moist condition,which consists in. separating the milk from the kernel, shredding thekernel, packing the shredded cocoanut in cans, providing a solution ofsugar and water, heating such solution to a tema'm F., introperatureapproximating 212 F.,'i ntroducing separating the milk from the kernelshredding the kernel, packing the shredded cocoa nut 1n cansor otherreceptacles, providin a solution of sugar and water, heating su solutionto a temperature. approximatih the hen kernel, 'hermeticall ling thereceptacles in which the sh're ded cocoanut and sugar solution arelaced, then subjecting the, hermetically see ed cans to "a high temrature approximating 220 F. for a peri bf time approximatingone-half'hour, inereas'in, the temperature to a proximately 250 F 'r ashort period of time and finally cooling the contents of the fille 6.The'process of preservin cocoanatural moist condition, which in 2.?

separating the milkfroni the ker-. nel, cutting, grating, or shreddingtheker nel, packing the same in recptaelesy-proriding a solution ofsugar-"and water, "heat iug the same, 1ntr0dubing "a portion' oftheheated sugar solution into the receptacles shredded or comminuted statewithout the 10 with the prepared cocoanut kernel, hermetimilk togetherwith a. su er solution. cally sealmg slhid receptacles, and then sub: 8.As a, new article 0 manufacture, a herjectmg the hermetically sealedreceptacles m'etically sealed completely sterilized pack- 5 to steamunder .ETressure at a temperature not age of eocoanut kernel in ashredded or c0mexceeding 250" L to kill the bacteria present minutedstate Without the milk together with 15 in the coeeanut. a, sugarsolution.

7. As a new artiele df manufacture, a completely sterilized mess ofcoeoanut in a FRANKLIN BAKER, J11.

